复合防腐剂延长乳化型香肠货架期研究  

Compound Preservatives Used for Extending Shelf Life of Emulsion-type Sausage

作　　者：王经纬[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学食品科学与工程系,天津300134

出　　处：《食品科学》2008年第8期624-627,共4页Food Science

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：研究山梨酸、乳酸钠、nisin、EDTA四种添加剂复配后在防腐方面取代亚硝酸盐的可能性,并确定了四种添加剂的最佳配比。采用L9(34)正交试验设计确定各因素水平的比例,对乳化型香肠进行感官指标、pH、菌落总数的测定。结果表明:就感官品质、pH和菌落总数等指标而言,复合防腐剂可以取代亚硝酸盐,四种添加剂的最优组合为山梨酸0.001%、乳酸钠3%、nisin 0.045%、EDTA 0.02%,且按此量进行复配时,防腐效果明显优于亚硝酸钠。四种添加剂中nisin和乳酸钠都对延长货架期有显著性影响(p<0.05),抑菌效果依次是nisin>乳酸钠>EDTA>山梨酸。nisin和乳酸钠之间有显著的交互效应,其他因素间交互效应不显著。The preservative effects of compound four additives, sorbic acid, sodium lactate, nisin and EDTA, on the emulsion- type sausage were studied. Moreover, the possibility of these additives used for antisepticising to replace sodium nitrite was confilmed. The factors and levels were designed by L9（3^4） orthogonal test, and the characteristics of senses, pH and the total plate colony of sausage were measured regularly. Results showed that the compound preservative has better antiseptic action than nitrite, with the formula of sorbic acid 0.001%, sodium lactate 3%, nisin 0.045% and EDTA 0.02%. Both of nisin and sodium lactate have significant effects on expanding the shelf life, and their antiseptic actions are in turn, nisin 〉 sodium lactate 〉 EDTA 〉 sorbic acid. There is distinct interaction between nisin and sodium lactate, but none of others.

关 键 词：乳化型香肠 复合防腐剂 亚硝酸钠 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学]